Description
A quick and flavorful Spicy White Clam Sauce served with linguine, combining tender baby clams in a garlicky, buttery, and slightly spicy sauce made with white wine, clam juice, and red chili flakes. This classic Italian-American dish offers a perfect balance of heat and oceanic richness, finished with fresh parsley and Parmesan cheese for a delightful weeknight or special occasion meal.
Ingredients
Pasta
- 12 ounces dried linguine
Sauce
- 3 Tablespoons pressed or minced garlic
- 1/2 cup finely chopped onion
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup dry white wine or chicken broth
- 8 oz clam juice (1 bottle; measure out 1/4 cup and set aside)
- 2 Tablespoons cornstarch
- 20 oz baby clams (2 cans of 10 oz each), drained (reserve the liquid)
- 1/2 cup chopped Italian parsley
- 1/2 teaspoon hot chili flakes
- Kosher salt (for pasta water and seasoning)
- Freshly ground black pepper, to taste
- Freshly shredded Parmesan cheese, for serving
Instructions
- Cook Linguine: In a 5 to 6 quart pot over high heat, bring about 4 quarts of water to a boil. Add 1 tablespoon kosher salt to the water. Add linguine and cook, stirring occasionally, until molto al dente (barely tender to bite), about 10 minutes. Reserve 1/2 cup pasta water for later use, then drain the linguine.
- Prepare Cornstarch Slurry: In a small bowl, whisk the 2 tablespoons cornstarch into 1/4 cup of the reserved clam juice and set aside. This slurry will be used to thicken the sauce.
- Sauté Aromatics: In a large 10 to 12-inch skillet over medium-high heat, heat the olive oil and butter. Add the finely chopped onion and cook until tender and translucent. Add minced garlic and red chili flakes; sauté for 1 to 2 minutes until fragrant but not browned.
- Add Liquids and Clam Juice: Pour in the white wine or chicken broth, 3/4 cup of clam juice, and the reserved liquid from the clams. Bring the mixture to a boil.
- Thicken Sauce: Boil the sauce for about 2 minutes, then slowly stir in the cornstarch-clam juice slurry. Continue stirring until the sauce thickens to a silky consistency.
- Add Clams: Add the drained baby clams to the skillet and stir occasionally until heated through, approximately 1 to 2 minutes.
- Combine Pasta and Sauce: Add the drained linguine directly to the skillet with the clam sauce. Toss together with the chopped Italian parsley until well combined.
- Season: Sprinkle freshly ground black pepper over the pasta and sauce mixture. Stir thoroughly to incorporate the seasoning.
- Serve: Plate the linguine and clam sauce. Garnish with additional chopped parsley and a generous sprinkle of freshly shredded Parmesan cheese.
- Adjust Sauce Consistency: If a thinner sauce is desired, add 1 to 2 tablespoons of reserved pasta water and toss to loosen the sauce.
Notes
- Kosher salt is essential for seasoning the pasta water and enhancing the overall flavor of the dish.
- The clam juice enhances the briny flavor of the sauce; use fresh bottled clam juice for best results.
- If you prefer less heat, reduce the amount of red chili flakes.
- White wine adds depth; if using broth instead, choose a low-sodium chicken broth for balanced flavor.
- Reserve some pasta water to adjust sauce consistency as needed for perfect coating.
- Freshly grated Parmesan is recommended over pre-grated for better texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
